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    You are in: Home / Recipes / Mushroom Risotto With Italian Sausage Sauce Recipe
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    Mushroom Risotto With Italian Sausage Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    mersaydees's Note:

    A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, "Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce." I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    ITALIAN SAUSAGE SAUCE

    FINISH WITH MUSHROOM RISOTTO

    Directions:

    1. 1
      ITALIAN SAUSAGE SAUCE:.
    2. 2
      Remove casings from the sausage and crumble meat into a 10-inch frying pan.
    3. 3
      Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
    4. 4
      Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
    5. 5
      MUSHROOM RISOTTO:.
    6. 6
      Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
    7. 7
      Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
    8. 8
      Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
    9. 9
      Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.

    Ratings & Reviews:

    • on March 23, 2009

      55

      Yum, Yum, Yum! What a fantastic dish! The risotto was so creamy and by itself would have made a delicious side. Next time I will be adding extra mushrooms though. For the meat sauce, I used 3/4 lbs of sausage, plus I had one andouille sausage link leftover from another dish that I chopped up and threw in. I really liked the little bit of heat it added. I did cook the meat sauce ahead of time as suggested, and it gave the flavors extra time to blend while waiting on the risotto. I will definitely be making this again! Made for PAC Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Risotto With Italian Sausage Sauce

    Serving Size: 1 (789 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 721.7
     
    Calories from Fat 366
    50%
    Total Fat 40.6 g
    62%
    Saturated Fat 17.2 g
    86%
    Cholesterol 88.3 mg
    29%
    Sodium 1384.7 mg
    57%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.5 g
    26%
    Protein 20.5 g
    41%

    The following items or measurements are not included:

    asiago cheese

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